Ingredients

1 large onion coarsely chopped
4 pounds brisket to 5 pounds
3 chipotle chilies in adobo sauce minced
3/4 C. dark beer
2 Tbsp. tomato paste
1/4 tsp. cinnamon
1/4 tsp. pepper
1 tsp. salt
1/4 C. brown sugar
3 garlic cloves minced
6 red potatoes to 8 cut in half or quartered if large
1 1/2 C. baby carrots

Cooking Instructions

First day: place brisket in the crock pot with onions. Mix the next 8 ingredients together and pour over brisket. Cover and cook on low 10 to 12 hours. Cool to room temperature and refrigerate overnight. Second day: skim fat from liquid and as much from the brisket as possible, add the potatoes and carrots, and cook on low 8 to 10 hours. You may need to cut the brisket in half and use fewer vegetables in a 3 1/2 quart pot.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: